Brown Rice Salad

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Do The Rice Thing

Rated: 5 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
1 hr 20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 30 min

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Ingredients

6 slices bacon
1/2 cup diced red onion
1/2 cup white wine vinegar
1/2 cup chicken broth
2 teaspoons Dijon mustard
1 teaspoon sugar
1 teaspoon kosher salt, plus a pinch
1/2 teaspoon freshly ground black pepper
1 recipe Baked Brown Rice, recipe follows
1 tablespoon chopped fresh dill

Directions

In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.

Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.

Baked Brown Rice:

1 1/2 cups brown rice, medium or short grain

2 1/2 cups water

1 tablespoon unsalted butter

1 teaspoon kosher salt

Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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Comments & Reviews

recipe Brown Rice Salad
Bonnie Chicago, IL 11-08-2009
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Didn't think it was possible
Rated: 5 stars out of 5

This recipe for brown rice made my brains fall out! So good...
recipe Brown Rice Salad
jason randolph, MA 09-01-2009
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Good but
Rated: 3 stars out of 5

Way to much vinegar. Your supposed to get a hint of the flavor not a punch in the face.
recipe Brown Rice Salad
Sharon Olive Branch, MS 08-30-2009
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Fabulous!
Rated: 5 stars out of 5

I have been making this recipe for a long time... and I love it! I usually cook my rice in a rice cooker (never tried the... oven). And I leave out the bacon (can't eat pork) and use vegetable broth - any broth will do. I have varied it so many ways (always using the vinegar though) and it comes out so good every time! It's even good without the dill (if you don't have any). Give this a try, and you are sure to be pleased.Read more
recipe Brown Rice Salad
Kate Rochester, MI 08-15-2009
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Reminds me of German potato salad
Rated: 4 stars out of 5

This was quite good, My husband was skeptical (he was expecting something different when he smelled the bacon) but he... finished the large serving I gave him for lunch, I expect it will be even better tomorrow.Read more
recipe Brown Rice Salad
GINA HOLLYWOOD, FL 08-09-2009
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ADDICTIVE...BEWARE!
Rated: 5 stars out of 5

This recipe DOES rock just like Christine said. Here in my house, we've even been fighting over the little bit that's... remaining. The dill is such a fresh palate jolt at the perfect voltage. And the bacon (how can bacon actually be wrong in any recipe??) definitely works well with the other flavor combinations in the dish. I made the recipe exactly as written, except substituted beef broth for the chicken broth after I mistakenly assumed I had all the ingredients in the pantry. This is really, really good and I'm ready to make it again!Read more
recipe Brown Rice Salad
Christine Livermore, CA 06-27-2009
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This Salad ROCKS!!
Rated: 5 stars out of 5

To begin, I hardily agree with everyone else that this is a brilliant way to make brown rice. So Easy! I also agree that the... 1/2 cup of vinegar was overpowering BUT I don't think that it's too much vinegar, I think it's NOT ENOUGH SUGAR!. I added 2 TBLSP of sugar rather than the 1 tsp and it balanced out the tartness of the vinegar just beautifully and it didn't make it sweet(a nice compliment to the saltiness of the bacon). Another point is the liquid ingredients really do need to be reduced a bit to pull the dressing together before the bacon and rice go into the pan. We thought it was wonderful served hot or at room temp. I made this dish for a party of 80 and got an overwhelming thumbs up. I'll make it for my family again and again. Thanks Alton, your AWESOME!! Read more